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Flat Iron Steak And Spinach Salad Recipe

Ingredients

How to make it

  • Preheat an outdoor grill for medium high heat (Since I don't have an outdoor grill, I would most likely use my George Foreman)
  • Season the steak with salt and pepper, and cook to desired doneness, about 5 minutes per side for medium-rare
  • Let rest while preparing the rest of the salad
  • Heat olive oil in a large skillet over medium-high heat
  • Stir in onion and cook until it begins to soften, about 4 minutes
  • Pour in the italian dressing and bring to a boil, then stir in the red peppers and mushrooms
  • Reduce heat to medium and cook about 5 minutes
  • Remove the vegies with a slotted spoon, and set aside
  • Increase the heat to medium-high and add the wine
  • Simmer until it has reduced to a syrupy sauce, about 5 minutes
  • Meanwhile, divide the spinach onto 6 plates
  • Thinly slice the steak across the grain
  • Spoon the warm, cooked vegies over the spinach, then place the sliced steak on top
  • Spoon on the reduced red wine sauce, and sprinkle with blue cheese.
  • Some of the reviews on this recipe said that there wasn't enough salad dressing left in the pan, so you might want to double that part.

People Who Like This Dish 4
Reviews & Comments 1

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    " It was excellent "
    tablescape ate it and said...
    I love steak salads, too. Usually get mine at O'Charley's when I go shopping. I love anything on the grill; we grill often. Thanks for the recipe, dear.
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The Cook

maureenlaw ST LOUIS, US

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